Non Veg Indian Dishes – Murgh Musallam

Back from my slumber and this time with the recipe one of the most popular dishes in Indian Cuisines, Murgh Musallam. Below are the ingredients needed and the method of preparing the dish.

Ingredients:

• Garlic – 10 flakes (crushed)
• Ginger – 2 tablespoon (grated)
• Curd – 1 cup (plain yoghurt would work)
• Lemon Juice – 1 tablespoon
• Chicken – 1
• Rice – 1 cup (long grain)
• Shelled Peas – 3/4 cup
• Bay Leaves – 6 leaves
• Ghee – 1 cup
• Onion (large) – 2 (chopped)
• Tomatoes – 225 gms (Peeled and sliced)
• Hot water – 2 cups
• Coriander – 3 tablespoon (chopped)
• Spices
  • Garam Masala Powder – 2 teaspoon
  • Turmeric Powder – 1 tablespoon
  • Cloves – 8 piece
  • Black Peppercorns – 6
  • Brown Cardamom – 1
  • Red Chilli Powder – 1 teaspoon
  • Coriander Powder (roasted) – 1 Tablespoon
  • Cumin (seeds) – 1 teaspoon
  • Saffron strands – 1/2 teaspoon
• Salt to taste

Methods to prepare Murgh Musallam

To begin, take 3/4 of garlic, 1/2 of the ginger, 1/2 the garam masala, 1/3 turmeric, half of the curd, lemon juice and one tablespoon salt and mix them thoroughly forming a paste.

Take the chicken, make small long cuts on it and smear the paste all over making sure that the paste seeps inside the cavity made by the cut. Keep the chicken aside for a couple of hours.

Half cook the rice with peas, 4 cloves, 1/2 teaspoon salt, garlic (remaining) 4 bay leaves and brown cardamom. This is to be stuffed in the chicken.

Take a saucepan, heat the ghee and fry the chicken until it becomes brown. Take care of the stuffing that it doesn't fall or come out. Drain the chicken.

Now, take another pan, fry half the onions in ghee with remaining cloves, 2 bay leaves and green cardamoms. Fry until golden in color. Now add the remaining turmeric and chilli powder.

Take the coriander, cumin seeds, remaining onion and grated ginger then grind them to make a paste.

Continue you frying the mixture stirring it for five to ten minutes until the ghee separates. Now, add the tomato and half teaspoon salt.

Add the chicken to the pan and baste with the mixture you just prepared. Add 300ml cups of water, cover it and cook under moderately heated (200°C, 400°F and gas mark 6) oven for an hour.

Before serving the Murgh Musallam, immerse the saffron in the remaining coriander leaves and garam masala powder.

And your Murgh Musallam is ready to be served.

For an even more easily explained recipe, you can download the iPad, iPod and iPhone application Indian Cuisines.